Roll out dough to 12-to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.

Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours. DO AHEAD: Can be made 8 hours ahead. Store at room temperature.

For whipped cream:

Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.

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Recent Reviews

This is my third year making this recipe and it is now our family's pumpkin pie recipe. Made it completely to the recipe and had no issues whatsoever, though it helps in doing the recipe to go ahead and have all the ingredients at hand. Love it.

A Cook from SoCal /

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Excellent! Loved the butterscotch flavor!

A Cook from Monterey Hills, CA /

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By far a keeper! Elegant texture and
phenomenal taste. Second year making it
and it's up there with the Brandied
Pumpkin Pie I've been making since 1992,
maybe even better. Following caramel
instructions carefully will yield a
perfect result. Cooking it after adding
cream to dissolve the "candy" takes a
little patience. It will dissolve; never
had to strain it. Be sure to use a
larger saucepan than you think you need
because boiling cream needs room to boil
up. For those to whom it
is available, no need to mess with the
crust--use Trader Joe's all-
natural/butter frozen crust. Follow the
recipe's instructions for blind-baking
and cooling. It's easy and the result
is awesome. Hint: Use a Pyrex pie
plate sprayed with Pam to ensure best
browning and easy removal.

duspin from Boston, MA /

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This is the 3rd year in a row I am making this AMAZING PIE! I will admit i was a bit nervous the first year, but I conquered it. My mother hates pumpkin pie, but she happened to be my taster that day. GUESS WHAT!!!?? She loved this pie, it is the only pumpkin pie she will eat.. Last year I baked about 10 of them and gave them to friends and family for a tasty thanksgiving gift. GREAT RECIPE...I am sure this will live on for a long time in my family!

Minni_J from Tottenham, Ontario, Canada /

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Fabulousespecially with a smoky single-malt
Scotch like Laphroaig! It has become a
Thanksgiving favorite with family and friends.